Kandungan Peroksida Minyak Goreng Pada Pedagang Gorengan Di Wilayah Kecamatan Tembalang Kota Semarang
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Background: The repeated use of cooking oil can affect the quality of the oil and the nutrient composition in it. The presence of peroxides can be used as an indicator of oil deterioration. Fritter food is snacks by using flour dough which was prepared by deep fat frying method and sold on the street lot.
Purpose: This study aimed to describe and analyze the amount of peroxide value of cooking oil used by fritter traders in Tembalang Sub-district, Semarang City.
Methods: This is an observational descriptive research which analyzed 25 samples of used cooking oil of 25 fritter traders. Univariate analysis data was used to describe frequency distribution and mean. Analysis of peroxide value was established according to SNI 3741-2013.
Results: Research shows that 28% of traders use branded oil, while the rest use bulk oil. Bulk purchased oil has an average peroxide of 8.77 mEq O2 /kg, while the branded 11.71 mEq O2 /kg.
Conclusions: Forty-four percent of cooking oil exceeds the maximum peroxide amount (> 10 mEq O2 /kg, SNI 3741-2013). Bulk oil has a lower average peroxide content than branded oils.
ABSTRAK
Latar Belakang: Penggunaan minyak goreng secara berulang dapat mempengaruhi kualitas minyak dan komposisi zat gizi di dalamnya. Keberadaan peroksida dapat digunakan sebagai indikator kerusakan minyak. Gorengan merupakan makanan jajanan dengan menggunakan adonan tepung yang digoreng dengan minyak berlebih (deep fat frying) dan dijual di tepi jalan.
Tujuan: Penelitian ini bertujuan mendeskripsikan dan menganalisis jumlah nilai peroksida minyak goreng yang digunakan pedagang gorengan di Kecamatan Tembalang, Kota Semarang.
Metode: Jenis penelitian ini adalah deskriptif observasional. Sampel dalam penelitian ini sebanyak 25 yang didapatkan dari 25 pedagang gorengan. Data analisis univariat digunakan untuk menggambarkan distribusi frekuensi dan rerata. Analisis bilangan peroksida ditetapkan sesuai SNI 3741-2013.
Hasil: Penelitian menunjukkan bahwa 28% pedagang menggunakan minyak bermerek, sisanya berupa minyak curah. Minyak yang dibeli secara curah memiliki rerata peroksida 8,77 mEq O2/kg, sedangkan bermerk 11,71 mEq O2/kg.
Kesimpulan: Sebesar 44% minyak goreng melebihi jumlah peroksida maksimum (>10 mEq O2/kg, SNI 3741-2013). Minyak curah mempunyai rerata nilai peroksida lebih rendah dibandingkan minyak bermerek.
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